MANGO AND ALMOND CAKE WITH SAFFRON
MANGO AND ALMOND CAKE WITH SAFFRON
Recipe
SERVES 12
FOR THE CAKE
170g butter, softened
220g caster sugar
3 organic eggs
1 tsp vanilla extract
150g plain flour
100g ground almonds
2 tsp baking powder
pinch of sea salt
zest of 1 orange
¼ cup whole milk
1 tsp saffron threads
2 ripe mangos, peeled and diced into 2cm cubes
2 tbsp raw sugar
- Preheat the oven to 180ºC fan bake. Grease and line a 22cm cake tin.
- In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
- Beat in the eggs, one at a time, along with the vanilla extract. Gradually fold in the flour, ground almonds, baking powder and salt, then the orange zest.
- Into a small saucepan, place the milk and saffron threads and bring to the boil, then immediately take off the heat. Allow to steep for a minute or two, until the milk takes on a rich yellow hue.
- Cool slightly, then pour into your batter. Mix all the ingredients together. Stop your electric mixer once all the ingredients are combined, do not over mix.
- Pour the mixture into the cake tin and dot it with the mango pieces, pressing them down lightly with the back of a spoon. Sprinkle with the raw sugar.
- Bake for about 45 minutes. The cake is ready when it is golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
- Allow to cool for around 10 minutes before turning out onto a rack.
- Store in an airtight container in a cool, dry place for up to three days.